Dinner
Vegetable and Bean Soup with Whole Grain Bread
Cozy up with a bowl of this nourishing vegetable and bean soup. Packed with a colorful assortment of vegetables and hearty beans, this soup is a comforting hug in a bowl.
The rich, savory broth is complemented by the subtle earthiness of herbs, creating a depth of flavor that belies its simple preparation.
Served alongside crusty whole grain bread, it’s the perfect meal for chilly evenings or when you need a boost of wholesome nutrition. This soup is not just a meal – it’s a warm, satisfying experience.
Vegetable and Bean Soup with Whole Grain Bread
Ingredients
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz cannellini beans, drained and rinsed
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups chopped kale
- 1 tbsp olive oil
- Salt and pepper to taste
- Whole grain bread for serving
Instructions
- In a large pot, heat olive oil and sauté onion, carrots, celery, and garlic until softened.
- Add beans, diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil, then simmer for 20 minutes.
- Add kale and cook for another 5 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot with slices of whole grain bread.
Notes
Nutritional Information (per serving):
- Calories: 250
- Protein: 12g
- Carbohydrates: 40g
- Fat: 6g
- Fiber: 10g
- Sodium: 600mg
Cooking Tips:
- For a thicker soup, mash some of the beans before adding them to the pot.
- Add a Parmesan rind while simmering for extra flavor (remove before serving).
Equipment Needed:
- Large pot or Dutch oven
- Immersion blender (optional, for a creamier texture)
Substitutions:
- Use any combination of beans you prefer or have on hand.
- Kale can be replaced with spinach, Swiss chard, or collard greens.
- For a grain-free option, serve with almond flour crackers instead of bread.
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